Description
Juicy Pineapple Heaven Cake is a light, tropical dessert made with fluffy angel food cake, sweet crushed pineapple, and whipped topping—an easy, no-bake treat perfect for summer gatherings or weeknight indulgence.
Ingredients
- 1 angel food cake (store-bought or homemade)
- 1 (20 oz) can crushed pineapple, with juice
- 1 (8 oz) tub whipped topping (like Cool Whip), thawed
- Optional: maraschino cherries, for garnish
- Optional: toasted coconut, for garnish
Instructions
- Tear angel food cake into bite-sized chunks and place in a large mixing bowl.
- In a separate bowl, combine crushed pineapple (with juice) and whipped topping until smooth.
- Gently fold pineapple mixture into the cake pieces until evenly coated.
- Transfer to a 9×13-inch dish or trifle bowl and spread evenly.
- Chill for at least 2 hours to set and enhance flavor.
- Top with maraschino cherries or toasted coconut before serving, if desired.
Notes
- Substitute mandarin oranges or fruit cocktail for a flavor twist.
- Mix in sour cream or vanilla Greek yogurt for tanginess.
- Layer in cups for individual servings.
- Add shredded coconut or chopped nuts for extra texture.
- Store in refrigerator, tightly covered, for up to 3 days.
- Not suitable for freezing—whipped topping may separate.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 22g
- Sodium: 160mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
